Gluten-Free Muffins

Bakery Style Gluten-Free Muffins

Prep: 10 min | Bake: 22-25 min | Yield: 12 muffins

Ingredients

  • ¼ cup oil (canola or light tasting oil)
  • 1 cup milk (dairy free – add coconut milk, almond milk, soy milk)
  • 2 eggs
  • 1 tsp vanilla

Method

  1. Preheat oven to 400° F
  2. Line 12 cup muffin tin
  3. Wisk eggs, milk, oil and vanilla
  4. Add muffin mix and mix until just combined
  5. Fold in add-ins
  6. Rest batter 10 minutes
  7. Fill muffin liners high
  8. Bake 400° F for 10 minutes, then 325° F for 12-15 minutes

Variations

Blueberry Muffins

  • Add 2 cups blueberries
  • Optional: sprinkle – 10 g streusel on top

Chocolate Chip Muffins

  • Add 1 – 1 ½ cups chocolate chips

Cranberry Orange Muffins

  • Add 2 cup cranberries
  • Add 1 ½ – 2 tsp orange zest
  • Reduce the milk to ½ cup and add ½ cup Orange juice
  • Add a pinch of salt to the batter – boosts the orange flavour noticeably

Apple Streusel Muffins

  • Add 2 cups diced apple
  • Toss with ½ tsp cinnamon + 1-2 tbsp brown sugar before folding into the batter
  • Add to the batter – 1 tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp cloves
  • Top with streusel before baking

Pro Tips

  1. Rest batter for better dome
  2. Start hot, then lower temp
  3. Don’t overmix
  4. Fill liners high for bakery tops